My 100% whole wheat bread, made from flour I ground last night, is a grainy thing of beauty. If I wasn't in a hurry (the boy is trying to teach Mingus to eat whipped cream from a spray can, and this isn't a habit I'd like that dog to develop), I'd write you a little poem to convey just how chewy and flavorful this bread is. It rates right up there with my pain au levains, which is a huge feat since I love that bread fiercely.
I named this loaf Peter, in honor of Peter Reinhart. I would have never of thought to make this bread in such an unconventional manner. Sure, I tweaked his hearth bread recipe a bit, the biggest change being using my whole wheat starter instead of a biga, but the results are all due to Reinhart's instructions and research on what makes a good whole wheat loaf. After Whole Grain Breads: New Techniques, Extraordinary Flavor returns to the library, I am going to buy a copy for myself. In fact, I'll order it now so there won't be a time that this book is not in my possession.
Take a look at the crumb structure! Tears are coming to my eyes... I have been after this type of crumb in a whole wheat bread for a long time!